Coronavirus can survive on frozen meat and fish for three weeks, a new study has found. Scientists say this could explain why outbreaks happen in countries that have not had any cases in long periods.
In the study, individual slices of salmon, chicken and pork from supermarkets in Singapore were sliced and a sample of the virus was added to them.
They were then stored in freezing temperatures - between 4C, which is standard refrigeration temperature, and minus 20C, which is standard freezing temperature.
After 21 days, researchers found the virus was still present in the fish and meat samples, The Telegraph reports. Scientists argue transmission via contaminated food is not a major infection route, but the movement of contaminated items